The Insanely Delicious Unknown Italian Rice Dish
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- Опубліковано 23 сер 2023
- Today we're making riso al forno. This Italian baked rice dish is made with arborio rice and the most delicious meat sauce along with tons of cheese. I hope you enjoy it!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeast.com/riso-al-f...
INGREDIENTS WITH GRAM AMOUNTS
For the sauce
2 tablespoons ( 28g) olive oil
1 medium onion - diced
5 cloves garlic - sliced
2 or 3 small anchovy fillets - optional
1/2 teaspoon crushed red pepper flakes - optional
2 pounds (908g) ground chuck
3 ounces tomato paste
2 28-ounce cans plum tomatoes - hand crushed or blender pulsed
salt and pepper - to taste
For the riso al forno
2 1/2 cups (500g) Arborio rice
2 cups frozen peas - thawed (or microwaved for 2 minutes)
2 cups (230g) scamorza - shredded
1/4 packed cup basil leaves - chopped
3/4 cup (70g) Pecorino Romano - grated
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This baked rice dish checks all the baked pasta boxes without being pasta. The print recipe and ingredients are in the description. As always, thanks for liking and sharing our videos. P. S. At around the 4 1/2 minute mark I know you think I said something there, but in reality, it was just a bad edit on my part. This video was 48 minutes of footage, you are only seeing the 14 minute finished product.
For all of us gluten-free types, thanks!
Where is it that I can find the recipe for this amazing dish .😊
@@maryferrarelli514 The link is in the video description. Just click on “more” and scroll down.
Thanks so much! I found it!!@@EricHenning
Replace the peas with eggplant
I can't quit
looking back and forth between his shirt and the matching chair in the background
Ha
And now going back and forth translating “ha” into English. 😂
Ocd alert
😂😂
Vertical hold is off, the stripes don't match 😂😂😂 ( damn, im showing my age now)
I love this channel. So simple, no gimmicks or long, boring intro - just fantastic recipes that are economical and easy to prepare. And I love how their son becomes Chief Taster at the end. Just brilliant.
Hi Jim. Can parts of this recipe be prepared ahead of time? Sauce and risotto?
I used to be a butcher. I can tell you that different regions do their meat presentation in different ways. In this case it looks like the New York area just presses the tray against the outfeed plate and lets the machine squish the meat out to fill the tray, hence the "volcano" look. In the midwest, where I was a butcher, we were trained to let the feed go into your hand so you can guide it into an attractive wavy slab. Its still the same thing, its just how that meat cutter decided to handle the outfeed of the grind.
I grew up in Chicago area and remember, long long ago, ground beef was sold in volcanoes. That was when it was ground fresh in the store. Haven't seen that in decades. Now it comes from the factory.
Yeah, I’ve never seen meat packaged that way.
Wavey slabs or just lumps in Scotland where it's called mince
As someone who has lived in MN my whole life, I have never seen a meat volcano and was so confused....thank you for your explanation Sir Guido!
Same way I learned
Hello Jim and Tara, this dish is very popular in Brazil, and we call it “Arroz de forno” (our food has a lot of Italian influence). Our version is a bit different, so we layer it like lasagna and use cheese and cooked ham as one of the layers as well. Lots of variations, as always! Thank you for helping popularize it!
That sounds like a great ‘variation’ . Ham and layered. …. hmm , hmm good. 😊
I grew up in Brazil and we would make arroz de forno often on Sundays. Just like she said, we would add ham to the mix but in pieces mixed with the rice. We didn’t mix the sauce with the rice, but put a layer on the bottom of the pan and one on top like he did. Sometimes we would also add canned corn with the peas. This video has brought back so many memories I will have to make some this weekend!
Oh and we used regular rice, usually left overs from the week.
o.O love the idea of adding ham to this recipe.
I’m a caregiver and always looking for new recipes to make for my client. I’m definitely making this tonight! James clinched it for me. Thank you!
The Bionic Man needs good food!
Italian cuisine is truly simple, economical, and made with a few ingredients adapted through countless regional recipes, but with some simple tricks and underlying principles. Learning Italian cooking is really a great investment of time!
The food on this channel is great, but having Tara and James in the videos puts this channel above the others. It's fun to watch James grow and develop his unique personality. Nice family! 👍
I’m the 56 daughter of Sicilian immigrants. My mother made this often and we loved it! My American friends thought it was weird until they tasted it! 🤗👍
My mother in law was Sicilian. We always had baked rice and Arancini for St Lucia December 13th. I still make it. We love it. No peas those. Mozz and ricotta. Sometimes fried eggplant in between the layers or meatballs😊
My Sicilian grandfather used to make this alot for me as a child because I loved it so much !
as this channel has grown, your increased dad level frustration at people being wrong/weird in the comments is a fun development to watch in real time.
This video was full of those moments too!
Haha...I hear it:) Love this guy!!
Can I pre-make this a day ahead, and all but bake it?
I love it too. And wonder who these people are that ask or say nonsense. Maybe jealousy. This channel is great! His methods and skills are impressive.
@@j.chappel1160 The rice would absorb the moisture in the dish. Personally, I would prep all day before and assemble before baking. MHO. And experience storing dishes with par cooked rice.
"Call the wambulance." Ha! That was awesome 😂😂
Very nice!! I also liked how you and the chair in the room behind you called each other and coordinated the plaid look. 😁
I love that you don't waste time showing every step like chopping an onion. Who doesn't know how that's done? I also appreciate that you're always prepared; you don't spend half the video talking about how you forgot this, and gimme a minute, and talking nonsense. You talk about the food and the how-to's that we come here for.
Totally agree. Worse is the ones that tell you all about their life for 10 mins before the recipe, how they mowed their lawn, took their dog to the vets, just got back from a weekend in Paris, I always think it’s very narcissistic as if we all have time to listen to them, TV chefs never do it.
Agreed. Let's cut to the chase!
@@TayWoode Actually the funny thing is that on shows like The Next Food Network Star, food was literally always put on the back burner because the judges would insist that the contestants constantly talk about themselves, their lives and their memories regarding every dish. It was so annoying. We come here for the food, and if the creator has a great enough personality that comes through AS they cook, then great. If not, then they should let the food shine ahead of themselves. Chef John from Food Wishes and amazing at that. He's funny, educational, a great chef (I've tested so many of his recipes and he's my go-to), AND he knows how to get to the point.
It's such a pleasure to check in with your family. You so obviously love and respect one another, I'm delighted. FUN!
Dude. Keep this up. As Americans we are used to the stereotypical mass produced Italian cuisine.
I missed James. I enjoy his honest opinions. This dish looks very good. When the temperature outside goes down, this rice dish is on my schedule. Thanks.
Missed seeing James! He’s grown so much! Love his honest opinion, 10 that’s awesome! I’m going to give this one a try next. I’ve made some of your recipes and my son says keep your channel on “speed dial”! Even my picky daughter enjoys your recipes. Your instructions are easy, your walkthroughs are clear, and the recipes on your website are also top! Thanks for all you do, teach, and share!
It’s pretty great to see your son so thoughtful about food it’s great to see the passion passed down
I loved watching you make this recipe. It reminds me of the beef, rice, tomato and cheese casserole my mother made forever. She called it "Cowboy Casserole"...cause it had paprika in it (LOL) ...we loved it and I made it for my own children. Now I think I know where it came from - Italy! I am making this...in memory of mama. Thanks y'all - really love your channel and watching little James grow up - time is flying by. Blessings.
Hey Jim and Tara,
The reason the beef looks like that is it’s directly from the meat grinder. It’s the best way to buy it as you can see it’s freshly ground! Share!!!!
Yeah, every store I go to has already shrink wrapped. I think some might have it in the display case with other meat products the butcher can grab and put on the scale.
It must depend on the style of grinder. When I worked in a meat and seafood shop, I had to run the grinder on days we were really busy. I remember it came out as lil oblong piles. I'd love to see a video of a grinder that produces this unique shape
Pam here….yep the ‘hole’ in center is from the grinder nozzle they hold in center and the mound oozes up the sides! Every meat place has a signature twist on how they dispense…just like an ice cream cone! Super fresh!
The prepackaged, vacuum packed, 1 lb blocks of chopped beef that are sadly becoming ubiquitous (Lidl and similar) really are disappointing. Liquid comes out of the meat, meat gets poor texture. Steaks, too, are an abomination when packaged this way. Always best fresh ground, even from a full service grocery (ShopRite or similar).
@@BigboiiTone its not a different grinder, the butcher is just pressing the tray into the outfeed and letting the machine force the meat out into that shape.
I laughed at the F bomb at 4:30. Can't wait to try this recipe! So many of your recipes have become regulars of mine. Keep up the good work!
I thought my ears were deceiving me. That was awesome.
Right?! I had to go back to see if I really heard that.🤭
That was great. Love that Jim keeps it real
I love the fact that your family participates in the recipes. I usually watch your videos together with my family.
Today I prepared this recipe and it was a success!
Thank you for your nice videos!
All the best!
Cheers from the other side of the pond!
That was great and so appreciate the "realness" of the video, forgotten things, Tara entering the kitchen and James honest opinions! Keep it real!
I've been a professional chef for 15 years and I gotta tell you I have never gritted my teeth harder in my life than when watching you use a metal spoon on a non stick material pan. (*weeps in chefs noises*) Other wise this looks great and is a wonderful simple dish that will always be good and is hard to mess up for the those easy family meals that everyone loves. All these ingredients just simply go together and amplify each other. *chefs kiss*
He pulls out the wooden spoon immediately after. It's painful
but it wasn't slotted. He'll probably have one later but idk, would you rather someone DIDN'T cook because they may have to use a metal spoon for like a fraction of a fraction of the cook time on a nonstick? That's weird. Home cooking needs to be convenient.
@@ginzosquingilly6711 That's why I don't use non stick. They are stupid.
Made this today. One large dish in the oven, and an experimental single portion in an oval pie dish in the air fryer. 12 minutes on roast at 180c - just as good as from the oven! Another fantastic Sip and Feast recipe.
I love how your shirt matches the chair!
Looks so delicious! My grandmother always made a baked rice dish, but without peas. I continue to love your channel! Good to see James!
My grandmother layered like a lasagna with ricotta, mozzarella, and grated cheese, and then the sauce. I don't remember the peas, but she may have skipped them so all the kids would eat it. I have never seen anyone make it. This is fabulous!
I baked this tonight and it was delicious! My Dad said it was "superb." I couldn't afford Scamorza, so I used Smoked Gouda - it was excellent.
For some reason, this recipe was way too much for my 9 x 13" dish, so I divided it into two batches. I baked half tonight and put the other half in a second 9 x 13 dish and put it in the freezer to bake later.
Same for me. Ended up using two 9 x 13" dishes.
Smoked Gouda would ruin the taste.... surely you have to have provolone available? Try using smoked provolone... store brand, excellent melt and taste. I love smoked gouda but that would completely affect the taste and not in a good way.
the reason you had way too much for your 9x13 I believe is the amount of rice in the recipe is COOKED, not uncooked. I split the recipe in half and had a mountain of food and not enough sauce. I used 1 1/4 uncooked rice which gave me 2 1/2 cups of cooked, which I then figured out was the amount of cooked rice for the full recipe.
the reason you had way too much for your 9x13 I believe is the amount of rice in the recipe is COOKED, not uncooked. I split the recipe in half and had a mountain of food and not enough sauce. I used 1 1/4 uncooked rice which gave me 2 1/2 cups of cooked, which I then figured out was the amount of cooked rice for the full recipe.@@davidreed9615
Cooking Italian cuisine is genuinely straightforward and budget-friendly, featuring just a handful of ingredients reimagined through numerous regional recipes, all underpinned by some straightforward tricks and principles. Investing your time in learning Italian cooking is indeed a worthwhile endeavor!
the cheese is NOT budget friendly 90% of the time
@turtle0333 Absolutely! Parmigiano Reggiano is $24 a pound where I live & that is not budget friendly at all !
Looks delicious. I love smoked cheese too. Great to see James back. 👍😀
Looks amazing! Thanks for all the effort you guys put into these videos. Will definitely be trying this one out! :)
Your show is soooo much better than anything getting served up by the food network - or as i call it the Guy Fieri gameshow network
My mom used to make a variation of this all the time when I was a kid. Very different though:
Tomato sauce with thinly sliced un-breaded chicken breast that was braised in it for at least 2-3 hours so the cutlets were fork tender.
Rice that was tossed with the tomato sauce.
Peas that were drenched in olive oil and cooked until soft, but still had consistency.
My favorite food growing up. I would request on my birthday. Also from Long Island.
Love your channel! Love that Tara is so more involved! Reminds me of growing up with all these recipes!
Made it tonight and it was soooooo good. I'm a big fan of your recipes. They never disappoint. Greetings from Germany!
Thank you so much! I just love y’all’s videos (and the pod!). Y’all are so down to earth and fun to watch. You aren’t over the top or loud or have lots of extra annoying randomness. AND The recipes are dependable and delicious… they actually turn out well, which is not always the case with UA-cam food videos.. and cookbooks for that matter. You can just tell that the recipes are solid family recipes. Thank you so much for sharing and demoing in such an accessible way. 💚🤓
I love watching you cook. You demonstrate some great recipes. Tara has a wonderful voice behind the camera, and I really love getting James to evaluate. Kids are so honest.
Love your channel (new subscriber). Many of the recipes you make, I’ve had growing up in a Sicilian household. (This recipe, pasta piselli and many of the bean based soups). We were a family of 10 and every dollar had to stretch to its max. Glad I found you and your channel. Your family is lovely. ❤️
This mixture would also work perfect for stuffing peppers and is very similar to what I typically do. Looks delicious!
peppers, zucchini, eggplant... the possibilities are endless!
That's exactly what I usually do
Exactly! Now I want some stuffed peppers. They're so good!
Great for bell pepper 🫑 stuffing.❤
You guys are so amazing...what a great family! Much admire.
Looks delicious. I always enjoy seeing James do the taste test. Thanks.
I love your channel and what you present. The recipes are excellent and love the fact that you are not a chef, just a home cook like me . You don’t follow a written recipe, you make suggestions which are great. Your voice and your wife’s are smoothing. Love the product taste test with your son. Keep up the great videos
This looks so good!! Can't wait to make it myself!
This is bubbling away in my oven right now... and omg my house smells fantastic. Checked my rice at 35, and it still needs a few extra minutes, but WOW. Trevor is amazing. This is going to be an instant classic. Thanks for what you do, we love your channel!
I love rice balls so I will love making this recipe…it looks so delicious. It’s interesting that I’ve been watching Italians cooks and chefs for over
30 years…I don’t recall anyone ever cooking with scamorza cheese. It sounds delicious and I look forward to tasting. Love your videos, what a beautiful family. Thank you for all the amazing recipes shared here.
OK made this tonight - didn’t have Scamorza on hand so used smoked Mozzarella instead. Of course I added an extra can of tomatoes and used the whole 6oz of tomato paste (no paste left behind!). It came out awesome!! Served it with extra sauce on top and fresh roasted 🍆 on the side. Like eating a bowl full of arancini filling but better!
Thanks again for the recipe and the entertaining video content. You guys crack me up, probably because we are so similar in our ways. I can totally relate.
I’d never had this dish before but I’ll certainly be making it again. Thank you!
Wow this channel has grown! Been here since October 21 and it keeps getting bigger! Well done!.. also I'm from the UK and had never heard of Pecorino until i started making your recipes and now everytime I use or see it in the supermarket I instantly say Pecorino in my head in your voice 😂😂😂
So refreshing to see an American cooking good food instead of eating garbage! Love your channel, keep up the great work!
Brilliant!♥ This is a dish I shall really prepare for the family!...and I love the involvement of your own family! Thank you!
The shirt and the chair..
Jim's shirt nearly matches the background chair. LOL
Wonderful!!!! The recipes that I have made from your YT are wonderful! Thank you!
You have a wonderful family unit - thank you for what you do for us 👍🏻👍🏻
As a Tennessee refugee from Long Island, I advise you to go in together with family, neighbors, friends and buy a beast, whole, half or quarter. Get familiar with upstate ranchers. They could become a much needed resource. The processed ground beef from the grocers is a far cry from the grass fed or grain finished beef that is available. Support local farms out east and your ranchers upstate.
Agreed! I’m in western Maine and put my order in for a quarter at the local farm last week. It amazing difference in taste and I’m supporting my local farmer
Wow my grandma and mom make this for Christmas every year and I’ve never seen a good recipe for it online! Thanks for sharing this dish with the people ❤
To. Have been watching since the start! Amazed to see how your son has grown, and still involved. Many blessings to you and family. Keep it up!!
This is such a great idea. Thank you. I love that you a metric weights in your recipes too, and giving the temperature of the hob In measurements out of 10 too. It’s so helpful! Fabulous content. Greetings from the UK.
Love the video, as always. At his age, James probably CAN eat all three! Back to back with no pauses. LOL. Great-looking recipe. I'll try it when the weather is under 100 degrees and it's more comfortable to turn on the stove! Peace!
Looking delicious as always. I'm going to try this as soon as it stops being over the 90s here! We don't have scamorza here in Canada I think (unless I'd go to an actual Italian part of Montreal or Toronto?) but we do have smoked caciocavallo! I think that'll work out just fine. 👍
This one is going on my list. My family has loved all of your recipes I have used for our Sunday gatherings.
The food always looks so tantalizing and y’all seem like such a sweet family. Love this channel
I love how Jim matches your very stylish looking sitting room 😊. I so enjoy making your recipes here in the U.K. Always great fun to watch and hear Tara’s comments from behind the camera 🤩
They're trolling us. lol
I thought the same. His shirt matched the chair. 👍😂.
Jim... I Love that Tara is in the videos now! She adds the home to it. James is always welcome! I love your recipes... Marty in New Jersey.
Oh my goodness this looks so good, I am definitely going to try it, I especially look forward to James and his taste test. He absolutely delights me with his honest opinions,
I worked in a meat market for years! The shape on top of the ground meat is a circle because they pull it from the grinder fresh and leave it in that shape. That is super great looking fresh ground beef! Love it!
“Riso al Forno” ….. I would say perhaps less known abroad, but not here in Italy or even in some Italian family in America. A delight perhaps less used in restaurants, but often made in the homes of many Italians. A really delicious dish !
In some families, here in southern Italy (even in my home), this dish is also enriched with some chopped hard-boiled eggs, some cooked ham. It becomes practically a complete dish. A good portion of this dish is worth as a first course and second course together (or as we say here in Italy… as a Primo and a Secondo).
Ooh! I love your additions and will add those to mine! Yum!
@@debbiesudore9528 😉👍
So cool! Do you use a sliced ham or a cubed ham? Is it smoked ham? Or fresh or cured ham?
@@danm2419 It depends on what I have in the refrigerator. Usually I prefer to have sliced cooked ham, because I can then use it in various ways. Leave it in slices, to put it on a slice of bread or, for some recipes, cut it into small pieces, because then when you eat it in the plate it is obviously more practical. And then it is the classic Italian cooked ham that we have in Italy and is usually not smoked. There is the Scamorza cheese which is already smoked. Which I also use for this dish but also for Pasta al Forno in general, that by the way is much tastier and more aromatic than the normal one. Then obviously it also depends a little on the cooked ham you find where you are and also on your taste. As you know in Italy based on regions, cities and families, everyone has their own version. One puts one type of ingredient, another one puts another. Let's say that the beauty in Italy is that you never find a version that is the same as the others of any type of dish. You always see something maybe more interesting, different.
@@aris1956 thank you for the information and for such a nice explanation. I appreciate it!
James’ wise beyond his years. Looks like a great recipe. Had to laugh, you reviewed one of my wife’s proud kitchen devices. I showed her you were highlighting the meat breaker. She picked it up and revolutionized the process for browning and breaking up ground beef and sausage…particularly Chili.
I'm making this on Saturday! Great video, love seeing the whole family.
You guys are on your game! Best video yet! Feels like I'm at home with the fam. Think I'm gonna make this for a dinner party in a few weeks.
Great recipe! It's really reminiscent of a traditional Maltese dish ross il-forn (you can guess what that means 😅), the main difference being the texture is way less saucy but other than that it ticks all the same boxes
And the curry powder
I like these short and sweet directions ~ nothing being long and drawn out. Thanks~! Will try.
Great recipe and presentation! Thank you :)
Whenever I see someone with herbs "placed right here in this vase, so fresh and so handy!" I know they don't have cats. If I want so much as a sprig of rosemary, I'm putting on shoes and heading outside, lol.
But yeah - I had a dish like this as a kid (NJ here) and I totally forgot about it. You'll be making an appearance on next week's menu!
TRUTH !😸😸😸😸😸
Depends on the cat.. I have one and keep herbs on my counter all the time. He’s not a counter jumper, never has been. 😉
It's so nice to see James again. He's catching up to you in height, Jim.
I also would prefer the baked ziti if given the choice of the three: baked lasagna, baked rice, or baked ziti.
Thank you for giving alternatives for the scamorza cheese. I had a really tough time finding just Pecorino Romano where I live so if I can't find the scamorza, I'll know to swap it out with smoked provolone or mozzarella.
Made it, loved it. This one is a keeper. Thank you for all the effort of creating the recipe and video. From Australia.
Thanks so much for this recipe. Looking forward to making this one. Beautiful.
You need to clean the rice to get rid of the starch. Before you cook it.
Halfway through this video I was thinking James must have decided he didnt want to be on the channel anymore and was kinda bummed because I enjoy your guys' interactions, but then he showed up! This recipe looks amazing, I will definitely be making this in the fall when baking things doesn't make my apartment turn into a sauna.
Nah, he's been away at Camp.
Yowza! That looks amazing, plus fairly easy to make. I can't wait to try it. ❤ James' taste-testing ceremony.
Thank You for your share of the Italian rice dish video Love it .❤
This looks amazing we will be cooking that very soon . Your recipes haven't failed us yet !!!!!
I just LOVE your videos!!! Thank you for sharing!!!!
I’m going to make this tonight! Thank you for another wonderful recipe.
You guys are awesome... Really enjoy the family aspect and the recipes I have tried are all in my binder for future use.
Oh yes, I gotta make this, looks amazing! Thanks for this recipe. ♥
Love to cook and enjoy this channel, More importantly I really enjoy the interaction between family members and the respect between father and son. That's a healthy relationship. Props to all
Thank you for bringing me back to my E. Meadow, Long Island, Italian roots. Living out west for years I must say Long Island Italians and our food are simply the best. Don't stop sharing!
This is like what my grandmother would make! Thank you! I have never been able to get it right! I am going to give this a try! :)
Glad James is back! My boy is 14 and I adore his input also. Printed the recipe. Adore the use of anchovy...
Looks like another winner, can't wait to try.
Thanks guys for what looks to be very tasty.
Wow, looks great!!
Thanks for sharing!!
This looks delicious! I will definitely be making this soon.
Another great dish, Jim! We could not stop eating this!!! Will make extra sauce next time, and trust me, there WILL be next time. Another thanks for turning me on to scamorza cheese. Used the smoked variety and can't imagine this dish any other way. Grateful to be able to find such Italian specialty ingredients here on Long Island. Love all your videos and your ability to keep cooking so relaxed and real! Just my style
When in the US Navy and visiting Naples in 1962 and 1963, I would go to a little restaurant up on the hills. The owner made the most amazing meals. She hated anchovy's so did not use them, "Ever". When you walked in the dining area there where little round tables with checkered table cloths, a rounded wine bottle with a candle, and everything pleasing and clean. She made us feel at home like it was her home kitchen. It was worth the long walk uphill to get there and memory that lasts forever.
This looks delish. Must try! For some reason, rice/risotto dishes didn't make many appearances on my grandma's table. Rice is popular with the Abruzzese, but I think she cooked more for my grandpa's Calabrian tastes. DEFINITELY remember the Scamorza! Love that stuff.
It looks terrific. Thank you.
Sir, this is a wonderful channel! Thank you so kindly! ❤️
Would definitely try making it this weekend! Thank you!
Nice to see that you didn't waste the leftover upholstery from that chair. Also, love your channel and am an East coaster who used to live in the twin cities as well!
This is a great dish and of my my mom’s signature dishes. Yours looks incredibly delicious.